Inspired by custom-made Indian snacks sold all over Chowpatty Beach.

　　

Ingredients

Serves 4 to 6

　　2 1/2 cups unsweetened puffed rice

　　1 1/2 cups corn flakes

　　1 cup unsalted cashew nuts

　　1 large onion

　　2 medium potatoes

　　6 tablespoons coriander leaves, chopped

　　4 tablespoons mango chutney

　　1 tablespoon tomato ketchup

　　juice of one fresh lime

　　1 teaspoon cayenne or chili pepper

　　

Step 1

Cut potatoes in half and boil until cooked through but still firm. Plunge into ice water, drain well, and cube. Combine puffed rice, corn flakes, and cashew nuts in a baking dish and toast in a 300°F oven for 15 minutes, turning once. Chop onion and coriander leaves.

　　

Step 2

In a small bowl, mix together chutney, ketchup, lime juice, and cayenne/chili pepper. Combine all ingredients in a large bowl and toss lightly until mixed. Serve warm.